Cook II, Emeril's Kitchen (Caesars New Orleans)

Caesars Entertainment•New Orleans, LA

5d•Onsite

About The Position

The Cook II position prepares and produces menu items to recipe standards in a quick and efficient manner. The Cook II will be responsible for preparing and producing menu items to recipe standards in a quick and efficient manner. Assist Chef on duty in setting up food outlet line and maintaining kitchen areas. Maintain assigned station and equipment in a clean and sanitary condition which includes common areas such as walk in coolers and freezers. All cooks in the kitchens are expected to work together and assist each other as needed with business rushes or demands.

Requirements

Must be at least 21 years old or older
High school diploma or GED is required.
Ability to train and follow recipes.
Local Health Department sanitation certificate preferred.
Familiar with all phases of food preparation techniques.
1-3 years minimum of previous culinary experience.
Must have some working knowledge of Soups, Sauces, Meat, Poultry, Seafood, Dressings, Desserts and Salads. All of these with an eye for presentation and display.
Working knowledge and the ability to work in all classifications below a cook II level are required.
Must have knowledge of kitchen sanitation, operation and maintenance of kitchen equipment
Must be able to work any shift to support business levels.
Must be able to get along with co-workers and work as a team.
Mobility and dexterity to move large, heavy objects up to 100 pounds.
Manual dexterity to include using kitchen utensils such as knives, spatulas, food tongs, etc and handling of food items.
Must be able to work inside a kitchen and on a line during the entire shift
Must be able tolerate areas with extreme hot and cold temperatures
Must stand for long periods of time and work throughout entire shift.
Must be able to bend, stoop, reach, crouch, kneel, push, and pull when rotating stock and cleaning work area
Must be able to lift up to 50 pounds
Must be able to operate the following kitchen equipment: stoves, grills, fryers, and other utensils in preparing food orders
Must be able to respond to visual and aural cues
Must be able to work at a fast pace and in stressful situations.
Must be able to speak, read, write and understand English and be able to conduct conversations with peers in a distinctive and persuasive manner.

Responsibilities

prepares and produces menu items to recipe standards
Assist Chef on duty in setting up food outlet line and maintaining kitchen areas
Maintain assigned station and equipment in a clean and sanitary condition
work together and assist each other as needed with business rushes or demands